Miz Helen's Country Cottage

Slow Cooker Pinto Bean Stew with Corn Bread Dumplings

Pinto Beans are a staple here at the cottage, they are a regular part of our meal plan. The first time I made this recipe we just fell in love with the flavors and the dumplings on top are a bonus! This is not just a pot of beans, this is a very special dish that you can serve for any week night dinner, a pot luck, or a great game day recipe!

Soak The Bean's Overnight

Then

Into The Slow Cooker With Wonderful Vegetables

Add The Liquid And Seasons

After Cooking Then Add The Dumpling'sCook 1 More Hour and The Magic Happens

Slow Cooker Pinto Bean Stew With Corn Bread Dumplings

Miz Helen's Kitchen

Ingredients

For The Beans

1 pound dry Pinto Beans, soaked overnight

1 Onion, chopped

1 Red Pepper, chopped

3 stalks celery, sliced

1 cup frozen whole kernel corn

3 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons cumin
6 cups water

2 tablespoons lime juice

salt and pepper to taste

Dumplings

1/2 cup all purpose flour

1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, cold and cut into cubes
1 jalapeno, chopped fine
Zest 1 lime
1/2 cup buttermilkDirections For Beans
Soak the beans overnight and the next morning drain the beans and rinse them.
Place the beans, chopped onion, chopped red pepper, sliced celery, and minced garlic into a slow cooker.
Pour the frozen corn into a food colander and rinse it with warm water to thaw just a bit then stir the corn in with the bean mixture.
Pour 6 cups of water to cover the bean mixture and mix well.
Stir in the chili powder, and cumin to the mix and well.
Cook for 4 hours on high or 8 hours on low.
Stir in the lime juice, salt and pepper to taste.To Complete The DishDirections For Dumplings
Whisk flour, cornmeal, baking powder and salt in a mixing bowl.
Add the cold, cubed butter. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mix looks like course meal.
Add the chopped jalapeno and the lime zest and mix well.
Add the buttermilk stirring to form the dough.
At the end of 4 hours or 8 hours of the cooking time for the beans, add the dumplings. Drop a 1/4 cup dipper of the dough on top of the beans.
Replace the lid and cook for 1 more hour on high.
Serve the dumplings on top of the bean stew and garnish with cilantro or green onions.
Enjoy!Print Recipe

Enjoy!

There is something very special about sharing a simple meal with family and friends. This is a simple but special bowl of stew with dumplings that your family and friends will want again. Thanks so much for stopping by to share some of this awesome stew with us today. Hope you have a great week and come back to see us real soon!

Love this comforting and delicious dish, Miz Helen! And those corn bread dumplings look amazing! I know my family will love this recipe. Thank you so much for sharing it with us at the Hearth and Soul Hop.

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!Miz Helen

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

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